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WO2013001117A1 - Procédé d'inactivation de micro-organismes au moyen du mélange de fluides supercritiques et ultrasonores - Google Patents

Procédé d'inactivation de micro-organismes au moyen du mélange de fluides supercritiques et ultrasonores Download PDF

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Publication number
WO2013001117A1
WO2013001117A1 PCT/ES2012/070165 ES2012070165W WO2013001117A1 WO 2013001117 A1 WO2013001117 A1 WO 2013001117A1 ES 2012070165 W ES2012070165 W ES 2012070165W WO 2013001117 A1 WO2013001117 A1 WO 2013001117A1
Authority
WO
WIPO (PCT)
Prior art keywords
treatment tank
product
supercritical
tank
treatment
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/ES2012/070165
Other languages
English (en)
Spanish (es)
Inventor
José Javier BENEDICTO FORT
María Teresa MARTÍNEZ PASTOR
Antonio Mulet Pons
Carmen ORTUÑO CASES
Ramón PEÑA CERVERO
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Universidad Politecnica de Valencia
Original Assignee
Universidad Politecnica de Valencia
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Universidad Politecnica de Valencia filed Critical Universidad Politecnica de Valencia
Publication of WO2013001117A1 publication Critical patent/WO2013001117A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/10—Preservation of foods or foodstuffs, in general by treatment with pressure variation, shock, acceleration or shear stress
    • A23B2/103—Preservation of foods or foodstuffs, in general by treatment with pressure variation, shock, acceleration or shear stress using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/50—Preservation of foods or foodstuffs, in general by irradiation without heating
    • A23B2/57—Preservation of foods or foodstuffs, in general by irradiation without heating by treatment with ultrasonic waves
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/788—Inorganic compounds
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
    • B01J19/00—Chemical, physical or physico-chemical processes in general; Their relevant apparatus
    • B01J19/08—Processes employing the direct application of electric or wave energy, or particle radiation; Apparatus therefor
    • B01J19/10—Processes employing the direct application of electric or wave energy, or particle radiation; Apparatus therefor employing sonic or ultrasonic vibrations
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/10—Preserving against microbes

Definitions

  • the present invention relates to the field of the food industry and more specifically to a process for the inactivation of microorganisms by combining supercritical fluids and ultrasound.
  • Heat treatments have been widely used to eliminate microorganisms from food, and thus be able to extend their shelf life.
  • the main drawback of these is that they have associated a loss of taste, color, smell and nutrients of food.
  • Inactivation by CO2-SC occurs, among other factors, due to the penetration of CO2-SC into the cells, from which it extracts essential components causing its inactivation (Lin, HM, et al., 2009, Biotechnol. Prog., 1992, 8 (5), 458-461).
  • one way to improve this technology is to facilitate the penetration of CO2-SC into the cells so that inactivation is faster.
  • Power ultrasound can be used to improve mass and heat transfer processes in agri-food processes as well as for the inactivation of microorganisms, in combination with heat (Raviyan, P., et al., 2005, Journal of Food Englneerlng, 70, 189 -196).
  • Patent document ES2199683 describes a system where the techniques of supercritical CO2 fluids and the generation of ultrasound from a piezoelectric transducer are combined. This system is used for the extraction of natural products of diverse nature, although it does not disclose its use for the inactivation of microorganisms, nor the use of a system of isolation of piezoelectric ceramics that allows working in media with a high proportion of liquids drivers.
  • the document US2006292274 discloses a treatment of elimination of microorganisms (for example of food) from a CO 2 under supercritical conditions and an ultrasonic generator.
  • the role of ultrasound is limited to the separation of microorganisms from the surface of solid products. It does not contemplate the application to liquid products with the necessary use of an electrical insulation system. Additionally, this procedure does not include the introduction of the acoustic field generation system (ultrasound transducer) inside the treatment tank.
  • US2010080790 describes a sterilization procedure and apparatus from the inactivation of microorganisms present in medical instruments from supercritical CO 2 . Additionally, the presence of an ultrasonic generator in the system that converts electrical energy into mechanical or acoustic energy via a piezoelectric transducer is disclosed. However, it does not disclose the need for a ceramic insulation system, nor its application to solid or liquid foods, the latter with a high concentration of water and solutes, which makes them highly conductive of electricity.
  • US2009269480 describes a device for inactivating microorganisms present in medical instruments from an ultrasonic bath and under a supercritical CO 2 fluid. In the process, the deposition of a layer of bioactive material and / or polymeric material on the porous surface of the instruments is achieved.
  • Document US5164094 discloses a process of flocculation, precipitation, agglomeration or coagulation of substances or microorganisms present in a liquid, colloid, or emulsion and equipment to carry it out.
  • the liquid is exposed to ultrasonic radiation from a piezoceramic ultrasonic transducer.
  • the apparatus may have a polyvinyl fluoride transducer (PVDF).
  • PVDF polyvinyl fluoride transducer
  • the use of supercritical fluids is not disclosed.
  • the object of the present invention is a method of inactivation of microorganisms of a liquid product, preferably but not exclusively for food, by combining supercritical fluids and ultrasound. This procedure is characterized by comprising:
  • This device may consist of a tank in which the treatment tank is located, or a heating / cooling jacket surrounding said treatment tank;
  • treatment times are significantly reduced. Specifically, reductions have been achieved in the treatment time greater than 95%.
  • the effect on the quality of the product to be treated is minimized.
  • the described procedure can be carried out both continuously and discontinuously.
  • the continuous process can preferably be used for the treatment of liquids.
  • the inactivation procedure it is possible to extract samples from the bottom of the tank comprising the product to be treated at different process times, which allows to determine the kinetics of inactivation.
  • the object of this invention is also a system for carrying out the microorganism inactivation process described above.
  • This inactivation system is characterized by comprising:
  • At least one treatment tank designed to contain the product to be treated.
  • This tank also comprises at least one device to keep the temperature constant.
  • the treatment tank can be located inside a tank designed to maintain a constant treatment temperature by using, for example, a thermostatic bath or by a heating / cooling jacket;
  • an ultrasound system that may consist of a system commonly used in the art.
  • This ultrasound system may comprise a high intensity ultrasonic transducer (> lW / cm 2 ) located inside the treatment tank, where said ultrasound transducer is connected to an ultrasonic generator located outside the treatment tank .
  • the transducer consists of piezoelectric ceramics connected to a sonotrode that allows the concentration of the ultrasonic signal and the separation of the ceramics from the product to be treated.
  • an insulation system consisting of a polypropylene joint With a Teflon coating located around the sonotrode, it is possible to electrically isolate the piezoelectric ceramics. This isolation system protects the transducer from possible electrical short circuits that could be caused as a result of the highly conductive medium in which the system is to work;
  • Said drive system may consist of at least one two-piston pump or other mechanism of action capable of working continuously at pressures between 80 and 550 bar.
  • the supercritical CO 2 input is preferably carried out between the insulation joint and the bottom of the tank.
  • the ultrasound system may comprise two or more ceramics that may consist of commercial ceramics of 35 mm external diameter, 12.5 mm internal diameter, 5 mm thick and 30 kHz resonance frequency. These ceramics are preferably placed in a sandwich-type sonotrode, which is powered by a sine wave continuous ultrasonic generator, preferably 30 kHz in frequency. Said sonotrode allows to concentrate the acoustic energy, which is what favors the process of inactivation of microorganisms.
  • the system can also comprise at least one additional supercritical CO 2 reserve tank, which makes it possible to expedite and facilitate the supercritical CO 2 loading process to the treatment tank.
  • said reserve tank consists of a pressurized tank.
  • the system can also have a series of valves, temperature sensors and safety systems to allow proper operation.
  • Figure 1 shows an inactivation plant using Supercritical Fluids.
  • Figure 2 shows kinetics of inactivation of Escherichia coli in enriched medium (LB), commercial apple juice, natural apple juice and natural orange juice, by means of supercritical fluids (350 bar, 35 ° C) with (US) and without ultrasound (SUS).
  • Figure 3 shows kinetics of inactivation of Saccharomyces cerevisiae in enriched medium (YPD), commercial apple juice, natural apple juice and natural orange juice, by means of supercritical fluids (350 bar, 35 ° C) with (US) and without ultrasound (SUS).
  • the microorganism inactivation system is characterized in that it comprises a treatment tank or reactor (6) where the product to be treated is introduced.
  • Said treatment reactor (6) is located inside a tank with a thermostatic bath (5) that allows to maintain a constant treatment temperature.
  • a valve is located through which samples can be extracted at different process times, which allows to determine the kinetics of inactivation.
  • the system also includes a CO2 tank (1), where liquid CO2 is stored. Said tank is connected to the treatment reactor (6) through a two-piston pump (4) capable of working continuously. To facilitate and speed up the supercritical CO2 charging process, a lung reservoir or CO2 reserve tank (3) pressurized by nitrogen is available. This 2 is stored in a tank of 2 connected to the CO2 reserve tank (3) and to the pump (4) through connection valves.
  • the system also has a series of valves, temperature sensors and safety systems that allow its correct operation.
  • the system comprises an ultrasound system comprising a high intensity ultrasonic transducer (7) located inside the treatment reactor (6). It also includes two commercial ceramics (8) of 35 mm external diameter, 12.5 mm internal diameter, 5 mm thick and 30 kHz resonance frequency. These ceramics in sandwich arrangement are part of the ultrasonic transducer (7), together with a sonotrode designed and constructed to concentrate the energy of the transducer and separate the ceramics from the product to be treated.
  • the geometry of the mentioned sonotrode allows to concentrate the acoustic energy that will be the one that favors the process of inactivation of the microorganisms.
  • the sonotrode is powered by a sine wave and 30 kHz frequency ultrasonic generator (9).
  • Microorganisms inactivation experiences have been carried out on two strains: the Gram-negative bacteria Escherichia coli DH1 (E. coli) and a wine yeast: Saccharomyces cerevisiae Lalvin T73 (5. cerevisiae).
  • Escherichia coli Figure 2 shows the kinetics of inactivation of E. coli, in different media, with and without ultrasound. It is observed that when applying US to the treatment of CO 2 -SC (350 bar, 35 ° C), the process time to achieve a reduction of approximately 6 logarithmic cycles is reduced from 20 to 2 min and from 35 to less than 1 min , for LB and for commercial apple juice respectively. Using natural apple and orange juice prepared in the laboratory, a reduction of 6 logarithmic cycles is achieved in 1 min of CO 2 -SC treatment (350 bar, 35 ° C) with US.
  • Saccharomyces cerevisiae Figure 3 shows the kinetics of inactivation of S. cerevisiae, in different media, with and without ultrasound.
  • US to the treatment of CO 2 -SC (350 bar, 35 ° C)
  • the process time to achieve a reduction of 7 logarithmic cycles is reduced from 60 to 1 min, both for YPD and for commercial apple juice.
  • Using natural apple or orange juice, a reduction of 7 logarithmic cycles is achieved in 1 min of CO 2 -SC treatment (350 bar, 35 ° C) with US.

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Toxicology (AREA)
  • Organic Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Apparatus For Disinfection Or Sterilisation (AREA)
  • Physical Water Treatments (AREA)

Abstract

La présente invention concerne un procédé d'inactivation de micro-organismes d'un produit liquide au moyen du mélange de fluides supercritiques et ultrasonores. Ledit procédé est caractérisé en ce qu'il consiste à (a) introduire le produit à traiter dans au moins un réservoir de traitement pourvu d'un dispositif servant à maintenir la température constante; (b) alimenter en CO2 à l'état supercritique le réservoir de traitement; (c) générer un champ acoustique de fréquence compris entre 20 et 100 kHz dans ledit réservoir; (d) maintenir le produit dans les conditions de pression et de température du CO2 supercritique et à une fréquence de champ acoustique allant de 20 à 100 kHz pendant la durée du traitement; et (e) extraire le produit dudit réservoir au moyen d'une dépressurisation. L'objet de cette invention porte sur un système de réalisation dudit procédé et l'utilisation dudit système d'inactivation des micro-organismes de produits alimentaires.
PCT/ES2012/070165 2011-06-29 2012-03-14 Procédé d'inactivation de micro-organismes au moyen du mélange de fluides supercritiques et ultrasonores Ceased WO2013001117A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ESP201131099 2011-06-29
ES201131099A ES2395819B1 (es) 2011-06-29 2011-06-29 Procedimiento de inactivación de microorganismos mediante la combinación de fluidos supercríticos y ultrasonidos

Publications (1)

Publication Number Publication Date
WO2013001117A1 true WO2013001117A1 (fr) 2013-01-03

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ES (1) ES2395819B1 (fr)
WO (1) WO2013001117A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2015052506A1 (fr) * 2013-10-09 2015-04-16 The University Of Birmingham Inhibition de la prolifération microbienne et cellulaire dans des substances
CN105054137A (zh) * 2015-08-12 2015-11-18 孟令启 一种海藻破壁装置

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20050084581A1 (en) * 2003-10-17 2005-04-21 Yoshiyuki Sato Apparatus for liquid food sterilization or enzyme deactivation with supercritical carbon dioxide, and method of liquid food sterilization or enzyme deactivation, and liquid food obtained by the use of the apparatus and the method
EP1547679A1 (fr) * 2002-08-01 2005-06-29 Consejo Superior De Investigaciones Cientificas Procede de separation ou d'extraction au moyen de fluides supercritiques assiste par ultrasons de haute intensite
WO2007008618A2 (fr) * 2005-07-13 2007-01-18 University Of South Carolina Sterilisation au dioxyde de carbone a haute pression

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1547679A1 (fr) * 2002-08-01 2005-06-29 Consejo Superior De Investigaciones Cientificas Procede de separation ou d'extraction au moyen de fluides supercritiques assiste par ultrasons de haute intensite
US20050084581A1 (en) * 2003-10-17 2005-04-21 Yoshiyuki Sato Apparatus for liquid food sterilization or enzyme deactivation with supercritical carbon dioxide, and method of liquid food sterilization or enzyme deactivation, and liquid food obtained by the use of the apparatus and the method
WO2007008618A2 (fr) * 2005-07-13 2007-01-18 University Of South Carolina Sterilisation au dioxyde de carbone a haute pression

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2015052506A1 (fr) * 2013-10-09 2015-04-16 The University Of Birmingham Inhibition de la prolifération microbienne et cellulaire dans des substances
CN105054137A (zh) * 2015-08-12 2015-11-18 孟令启 一种海藻破壁装置
CN105054137B (zh) * 2015-08-12 2018-08-03 徐晟伟 一种海藻破壁装置

Also Published As

Publication number Publication date
ES2395819A1 (es) 2013-02-15
ES2395819B1 (es) 2014-06-06

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